Cooking with Dad and Mongo
One Package arugula & spinach
One bunch o’ Lacinato kale (Also called “black” or”dino” kale)
Salt & pepper
One Package of pine nuts
Place kale on counter.
Pour 3 oz of gin, 1 oz vodka, 1/2 oz of Kina Lillet into shaker.
Shake over ice until ice cold, pour into glass.
Add a twist of lemon.
Drink the newly made Vesper Martini.
Wait for Mongo to steal kale from counter and debone it. (He loves kale bones, but hates the leaves. It’s a symbiotic relationship.)
Scoop shredded leaves up off floor. (Sweep floor first if less crunchy kale is desired.)
Juice the lemons. Add a bit of salt and pepper.
Add twice as much oil as lemon juice.
Add two tblsp honey.
Add 1/2 cup of Kraft Parmesan
Take two aspirins for martini hangover.
Shake again, but with more vigor now that head hurts less.
When mixture is in focus, and homogeneous, dressing is ready.
Mix kale shreds with arugula & spinach
Sprinkle with pine nuts
Add dressing to taste.